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Terry Ambrose

Writing is like a good barbecue sauce, if it ain't bold, it ain't worth doing.

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You are here: Home / Archives for Italian

Italian

Spaghetti Carbonara

October 6, 2018 By Terry 1 Comment

The original recipe came from Gimme Some Oven. I’ve made a few changes to make this gluten-free, proportioned for two, and slightly healthier by replacing the pork bacon with turkey bacon. It’s a wonderful, quick dish and takes only about thirty minutes to whip this up.

Personally, I like to get all of my prep work out of the way first because it makes the cooking part of the process go smoothly.

Print Recipe
Spaghetti Carbonara
Course Main Dish
Cuisine Italian
Servings
Ingredients
  • 1/2 lb spaghetti Should be about right for two 1/4 large onion, diced (about 1/2 cup)
  • 6 slices bacon diced 2 eggs, regular or turkey bacon
  • 2 Tbsp milk
  • 2 Tbsp parmesan or more
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tbsp olive oil Preparation Steps
Course Main Dish
Cuisine Italian
Servings
Ingredients
  • 1/2 lb spaghetti Should be about right for two 1/4 large onion, diced (about 1/2 cup)
  • 6 slices bacon diced 2 eggs, regular or turkey bacon
  • 2 Tbsp milk
  • 2 Tbsp parmesan or more
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tbsp olive oil Preparation Steps
Instructions
  1. In a small bowl, whisk together eggs, milk, parmesan and black pepper until well- blended. Set aside.
  2. Bring a big pot of generously-salted water to a boil on the stove.
  3. While waiting for the water to boil, heat oil in a large skillet over medium-heat.
  4. Add the turkey bacon and onion and cook until bacon is nearly crispy and onion is tender. Stir every few minutes.
  5. Once the pasta water is ready, add the spaghetti and cook according to package instructions until it is al dente.
  6. When the pasta is ready, carefully and quickly drain out the pasta water, and return the pasta to the hot pot immediately. With heat on low, stir pasta while pouring egg mixture into the pasta. Continue to toss until the egg mixture is cooked into the pasta. (You may see a few tiny clumps, but in general, the eggs will just coat the individual pieces almost like a sauce.)
  7. Add in the bacon and onion mixture and toss until mixed. Garnish with extra parmesan and/or chopped fresh parsley. Serve immediately.
Recipe Notes

If you don't keep regular milk around, substitute nonfat dry milk. I found making the nonfat milk with 2 tbsp. powder to 2 tbsp. water worked well.

Photo from gimmesomeoven.com.

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Filed Under: Main Dishes Tagged With: Newsletter Recipe

Spaghetti and Meatballs

March 15, 2018 By Terry Leave a Comment

Use this spaghetti and meatballs recipe over your favorite pasta. We use a gluten-free pasta, but whatever you prefer will come out well. Prepare the pasta according to the package directions, unless you are extremely adventurous (or skilled) and are making your own! The longer the sauce simmers, the better it gets.

Want to try “spaghetti” without the pasta? Cook up a spaghetti squash and use that in place of the pasta.

Print Recipe
Spaghetti and Meatballs
This spaghetti and meatballs recipe is sure to be a hit with any spaghetti lovers. The meatballs are more work than a meat sauce, but they are well worth the effort! Plus, this recipe has no added salt, so for those on a low -sodium diet, it works well. You can easily make this recipe gluten-free by using gluten-free bread crumbs.
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 1-2 hours
Servings
servings
Ingredients
Sauce
  • 1 small onion, chopped
  • 1 tbsp. olive oil
  • 2 6 oz. cans tomato paste
  • 1 8oz. can tomato sauce
  • 1 #2 can crushed tomatoes May also use tomato puree. (1 lb 4 oz can)
  • 2 cups water
  • 2 cloves garlic minced
  • 1 tsp. dried basil
  • 1 tsp. sugar
  • 1 tsp. dried oregano
  • 1 tsp. black pepper
Meatballs
  • 1 lb. ground turkey
  • 1 cup bread crumbs (seasoned) You can make your own with the heels of loaves of bread!
  • 1/2 cup grated parmesan cheese
  • 2 tsp. Worscestershire sauce
  • 1 sprig parsley
  • 1/2 cup milk
  • 2 eggs (beaten)
  • 2 cloves garlic minced
  • 1/2 tsp. black pepper
  • 1/4 cup olive oil
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 1-2 hours
Servings
servings
Ingredients
Sauce
  • 1 small onion, chopped
  • 1 tbsp. olive oil
  • 2 6 oz. cans tomato paste
  • 1 8oz. can tomato sauce
  • 1 #2 can crushed tomatoes May also use tomato puree. (1 lb 4 oz can)
  • 2 cups water
  • 2 cloves garlic minced
  • 1 tsp. dried basil
  • 1 tsp. sugar
  • 1 tsp. dried oregano
  • 1 tsp. black pepper
Meatballs
  • 1 lb. ground turkey
  • 1 cup bread crumbs (seasoned) You can make your own with the heels of loaves of bread!
  • 1/2 cup grated parmesan cheese
  • 2 tsp. Worscestershire sauce
  • 1 sprig parsley
  • 1/2 cup milk
  • 2 eggs (beaten)
  • 2 cloves garlic minced
  • 1/2 tsp. black pepper
  • 1/4 cup olive oil
Instructions
Sauce
  1. In a large pot, heat 1 tbsp. olive oil and sauté onion until soft.
  2. When onions are soft, combine the rest of the sauce ingredients over medium heat. Stir occasionally and then simmer on low for at least one hour.
Meatballs
  1. In a large bowl, combine all meatball ingredients except oil
  2. Heat oil in large skillet.
  3. Roll meatballs by taking a small amount of meat and rolling between your palms. A good size is about the size of a golf ball. Add this batch of meatballs to oil. Turn regularly to avoid having them flatten. Brown on all sides.
  4. When all meatballs have been browned, add them to the sauce to continue cooking.
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Filed Under: Recipes Tagged With: Newsletter Recipe

Easy Parmesan Chicken Bake

March 4, 2017 By Terry Leave a Comment

Here’s an easy way to make a delicious Parmesan Chicken. It’s a great dish for a cool day and you can pair it with the Roasted Brussel Sprouts recipe for a complete meal. To make this gluten-free, simply replace the croutons and marinara sauce with gluten-free varieties.

Print Recipe
Easy Chicken Parmesan Bake
From allrecipes.com Prep Time: 15 min Cook Time: 35 min Serves: 6
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 35-60 minutes
Passive Time 5 minutes
Servings
people
Ingredients
  • 2 tbsp olive oil
  • 2 cloves garlic crushed and finely chopped
  • 1/4 tsp crushed red pepper flakes or to taste
  • 6 skinless boneless chicken breast halves
  • 2 cups prepared marinara sauce
  • 1/4 cup chopped fresh basil
  • 1 cup pkg shredded mozzarella cheese divided 1/2grated Parmesan cheese, divided, 8 oz
  • 1 pkg garlic croutons 5 oz
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 35-60 minutes
Passive Time 5 minutes
Servings
people
Ingredients
  • 2 tbsp olive oil
  • 2 cloves garlic crushed and finely chopped
  • 1/4 tsp crushed red pepper flakes or to taste
  • 6 skinless boneless chicken breast halves
  • 2 cups prepared marinara sauce
  • 1/4 cup chopped fresh basil
  • 1 cup pkg shredded mozzarella cheese divided 1/2grated Parmesan cheese, divided, 8 oz
  • 1 pkg garlic croutons 5 oz
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
  3. Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
  4. Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
Recipe Notes

Nutrition Calories: 477 kcal Fat: 21.7 g Cholesterol: 100 mg Sodium: 1022 mg Carbohydrates: 28g Protein: 40.3 g Protein: 40.3 g

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Filed Under: Main Dishes Tagged With: Newsletter Recipe

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